2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
4 tablespoons cold butter cut up into pieces
½ cup dark chocolate nibs*
1 teaspoon vanilla extract
3 large eggs, beaten with one tablespoon withheld to brush bar tops
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
Preheat oven to 350 degrees F with rack in upper third of oven.
In a large bowl, whisk flour, sugar, baking powder, salt and the ½ teaspoon of cinnamon together.
Use a pastry cutter or two knives and cut the cold butter in until the butter is rice size.
Fold in the Heath bits, chocolate nibs and vanilla.
Beat the eggs and reserve one tablespoon. Add the rest to the bowl and fold with a sturdy spatula or wooden spoon to form a dough.
Flour your counter and pour out the dough and cut in half.
Form each half into a log 12” long and 2” wide.
Place each log onto one parchment lined sheet tray and brush tops and sides with the reserved beaten egg.
Bake 25 minutes then cool for ten minutes.
Transfer to your cutting board and cut each log on the diagonal into about 26 slices, one quarter inch thick.
Carefully flip each piece on its side and lay out next to each other on two parchment lined sheet trays. I used the side of my long-serrated knife to lift them one at a time from the cutting board to the sheet pan so they wouldn’t crumble.
Mix the cinnamon and sugar in a small bowl.
Spray the tops lightly with kitchen pan spray and sprinkle on all of the cinnamon sugar. (just on the side facing up)
Bake for 15 minutes, rotating the two pans between racks half way through, if baking both at once.
As the biscotti cool, they will crisp up.
Enjoy immediately or freeze in a sealed zip lock bag.
*Chocolate nibs are bits and pieces of dark chocolate. You could also use mini dark chocolate chips but give them a chop on your cutting board so the pieces are very small.
Keywords: Chocolate Toffee Biscotti